In a large bowl mix together yogurt, milk, eggs and vanilla using a whisk or a fork.
1 cup plain Greek yogurt, 1 cup milk, 2 eggs, 1 teaspoon vanilla
Peel and core the apple. Shred the apples and add to the wet ingredients.
Add the flour mix into the wet ingredients. Mix until it is all incorporated with a whisk or a fork. Allow to sit for about 5 minutes while heating up the pan.
Heat a griddle or a flat pan on medium heat for about 2 minutes (electric stove might need longer.)Your griddle is ready when you splash a couple drops of water on it and the water "dances"
Spoon the batter onto the pan in desired sizes. We recommend no bigger then 6 inches to cook evenly. Bigger they might not flip easily.Cook for about 2 minutes. Bottoms should be browning and they should be easy to flip - if not continue cooking for another minute
Flip and cook for another 2 minutes. They should be browning and easy to remove from pan. If not, cook another minute.
Nutritional values are estimated and so are the servings.For apples - For small apples, you will need 2. Medium sized apples about 1 and a half. Large you can do 1. It doesn't have to be perfect for the amount of apple here. We measured about 1 and a half cups shredded.For the baking soda - you can substitute for 3 teaspoons baking powder if needed, but baking soda is recommended.For the yogurt - We prefer whole milk Greek yogurt, but you can use a low fat, non fat or even a regular yogurt. Just be sure it is plain.The batter will be slightly thicker then regular pancake batter, but it should not be thick like cookie dough batter. If needed you can add more milk a tablespoon at a time to thin it out.